- 1 whole Eggplant
- 2 whole Eggs
- 4 cups Italian Bread Crumbs, I use 2 Cups Panko and 2 cups of bread crumbs) You can also use 2 cups of flour and 1/4 cup of cornmeal.
- 4 Tablespoons Butter
- 4 Tablespoons canola oil
Thinly slice the eggplant and set aside. Beat eggs in a medium-sized bowl and set close by the eggplant. Place bread crumbs in another medium-sized bowl and set next to the eggs. Your assembly line (eggplant + egg wash + bread crumbs).
With clean hands, work your way down the assembly line. One slice at a time, coat the eggplant in egg wash, then dredge in bread crumbs patting the crumbs down firmly on each side, and set on a plate.
Heat 2 tablespoons of butter and 2 tablespoons of canola oil in a non-stick pan on medium high heat.
Place eggplant in the hot pan and be sure not to overcrowd. Cook 4-5 minutes on each side until golden and crispy…